Satsuma Margarita
When I first got Rick Bayless’s Mexican Kitchen, I was so inspired by the recipes that I invited people over and made brunch for the first time in years. It was a warm, sunny New Orleans winter day, and I picked satsumas from my backyard tree and made these margaritas to welcome everyone.
Recipe information
Yield
makes 4 cocktails
Ingredients
1 cup freshly squeezed satsuma or tangerine juice (about 4 satsumas)
6 ounces good-quality silver tequila (such as Patrón)
2 ounces Cointreau
1/2 ounce Mandarine Napoleon or Grand Marnier
Preparation
Place juice, tequila, and Cointreau in a shaker with crushed ice and shake vigorously. Serve straight up in chilled martini glasses or on the rocks. Lace each drink with Mandarine Napoleon, which is similar to Grand Marnier but flavored with tangerine instead of orange.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
